So far, so good. Still loving our new home and cooking up a storm. Three large windows keep the kitchen well-lit and lots of counter space (something I haven’t had in years) makes it conducive to kitchen wizardry. Continue Reading
If only Deviled Eggs came from the Easter Bunny… Since they don’t, and the crucial ingredient is a Perfect Egg,* I’m sharing the recipe for an egg that peels easily, and has a tender, delicate white with a moist golden yolk.
NOTE: *Perfect as compared to one where the yolk is greenish and as resilient as a Superball.
Today is National Margarita Day. Considering my hometown—San Antonio, Texas—is renown for Margaritas and the best Tex-Mex food in the state, what kind of Texas girl would I be if I didn’t share my favorite Margarita recipes?
A couple of local Mexican food restaurants will tell you I like less Marg and more Rita!
If you saw the video tour I did, last year of my new house, then you may remember my favorite food is prosciutto. Just the mention of the word ‘prosciutto’ is akin to food porn foreplay, and when I’m actually in the presence of thinly sliced prosciutto, I’m more than ready to go all the way and indulge myself with wild, orgiastic abandon. On my recent trip to Italy I not only ate copious amounts of prosciutto, I indulged in fresh pasta, figs—straight from the tree—and gelato. Lots and lots of gelato.
Every time I’m in Italy, I’m reminded of how much better and how different the food is from the Italian American food we find in our neighborhood restaurants.
The season for fresh peaches is almost over, but if you can’t find any at your grocery or farm stand, this recipe is worth saving! Cinnamon and cardamon are perfect partners for the juicy peaches, and this amazing streusel takes it over the top! Who doesn’t like the smell of coffee cake baking in the oven? Grab yourself a slice and a cup of coffee and enjoy! Continue Reading
This recipe works great as a main meal, plus it uses one of my favorite fruits: mango! You have the sweetness from the mango, a bit of spicy from both the red and black pepper and the creaminess from the avocado. If you decide to serve this as a first course, try it in a martini glass for a touch of elegance!
I think shrimp is more flavorful if roasted in the oven rather than boiled in water. Just toss the shrimp with a few tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Lay them in a single layer on a sheet pan and roast for 8-10 minutes at 400° or until they’re just pink, firm and cooked through. Set aside to cool, then add to your salad. I found the original recipe in Cooking Light Magazine. Enjoy!
Sweet ‘N’ Spicy Shrimp & Avocado Salad with Mango Vinaigrette
• Mango Vinaigrette
• 6 cups shredded romaine lettuce
• 1 cup chopped red bell pepper
• 6 Tbls thinly sliced green onions
• 1 pound peeled, cooked shrimp
• 1 avocado, peeled and diced
Place Mango Vinaigrette in a large bowl. Add lettuce, bell pepper and green onions. Toss well. Add shrimp and avocado. Toss gently.
• 1/4 cup fresh lime juice
• 2 Tbls chopped, fresh cilantro
• 1 Tbls olive oil
• 1/2 to 2 tsp crushed red pepper or to taste
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 garlic clove minced
• 3/4 cup diced, peeled mango (about 1 medium)
Combine first 8 ingredients, stirring with a whisk. Stir in mango.
I love Jen Lawrence’s new 010ParkPlace Book Club. The first book she’s chosen is Folly Cove by Holly Robinson, which explores the relationship between three very different sisters and their formidable mother. In the comments on Jen’s blog, some of us were talking about drinking Folly Rum as we read. It reminded me of my friend Charles and his legendary Hot Buttered Rum.
“Yo-ho-ho and a bottle of rum!”
When I first moved to my neighborhood, the women used to host an annual Fall Coffee. This casual get together was a great way to connect with both old and new neighbors. The hostess made an effort to call and invite any new women that had moved into the neighborhood in the last year.
What I love about a fall coffee is that it’s so easy to host. The menu is simple. Coffee and dessert. It doesn’t get any easier.
Summer is rolling by, and we are just a few weeks from Labor Day.
It’s a transition period from the end of summer barbecues and on to football and tailgating.
Here’s a roundup from my blog on summer entertaining for one last celebration.
I love coffee but my non-coffee loving friends have taught me that you don’t have to be a coffee drinker to love coffee desserts. That said, keep these three coffee desserts in mind for your next summer dinner party.
You can keep it simple by serving Affogato or make a more elaborate ice cream bar or cake.
I don’t know about you but I want to make all three of these. Continue Reading